Braised Endive Tatin with Coffee & Orange Zest

  • Number of people4
  • DifficultyEasy
  • Prep time
  • Cooking time


  • 6 Belgian endives (chicory)
  • 150 ml coffee
  • 1 untreated orange
  • 1 tbsp orange-flower honey
  • 20 g butter
  • Puff pastry (1 roll)
  • Salt and freshly-milled pepper


  • Remove the outer leaves of the endives, then cut them in half.
  • Melt a knob of butter in a sauté pan, place the endives cut side down into the butter, then season with salt and pepper. Add the honey and allow to caramelise slightly.
  • Next add the orange zest and deglaze with the coffee. Cover the sauté pan with a sheet of parchment paper and allow to simmer for around 15 minutes over a low heat. The endives must be soft.
  • Spread out the puff pastry and cut out four circles 10 to 12 cm in diameter depending on the size of tins you have.
  • Arrange the endives in the tins, cover with the puff pastry, prick the pastry and put into the oven. Cover with a baking sheet in order to prevent the pastry from rising.
  • Cook in the oven at 180°C for around 10 to 15 minutes. Remove from the tin and serve with a salad and a soft boiled egg or as an accompaniment to fish.